Cherry Rice Fluff

Name: Cherry Rice Fluff
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1-1/2 cups cooked rice; 1 teaspoon butter, softened; 1/4 teaspoon salt; 1 cup milk, divided; 1 package (3 ounces) cherry gelatin; 1-1/2 cups boiling water; 1/4 teaspoon almond extract; 1/2 cup heavy whipping cream; 2 tablespoons sugar; 1 can (16 ounces) pitted tart cherries; 1 tablespoon cornstarch; 1/4 teaspoon almond extract

Cooking for my family is one of my favorite activities. This is one of my specialties and my family gobbles it up.—Frank Newton, St. Thomas, Ontario

Ingredients

1-1/2 cups cooked rice
1 teaspoon butter, softened
1/4 teaspoon salt
1 cup milk, divided
1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water
1/4 teaspoon almond extract
1/2 cup heavy whipping cream
2 tablespoons sugar
1 can (16 ounces) pitted tart cherries
1 tablespoon cornstarch
1/4 teaspoon almond extract

Directions

In a bowl, combine the rice, butter, salt and 1/2 cup milk. Let stand. In a bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Stir in almond extract and remaining milk. Chill until partially set.
In a small bowl, beat cream with sugar until soft peaks form. Drain cherries, reserving juice for glaze. Fold the rice mixture, cherries and whipped cream into gelatin. Spoon into a 6-cup mold coated with cooking spray. Chill for 4 hours or until set.
For glaze, in a small saucepan, combine cornstarch and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat. Stir in extract. Chill. To serve, unmold and drizzle with glaze.